Skip to main content




onion omellete

After many years of living in Italy, Ask Granny  collected many wonderful italian recipes from her sister-in-law, known by all as Aunt Mirella. She was a great cook and  showed me how cooking for the family could and should be simple, fun and very appetising for children!

Ask Granny is looking forward to sharing some of Aunt Mirella’s yummy recipes with you, your children and  grandchildren.



4 eggs

 Aunt Mirella suggests  adding an extra egg per person up to a maximum of 6 eggs otherwise you will need to increase the quantity of onions.

5 medium sized brown onions 

A chicken soup cube

(A hint from Aunt Mirella) – try to find the Knorr or Maggi soup cubes – they are by far the tastiest.

A small cup of Extra Virgin Olive Oil

A dash of salt and pepper.



Chop the onions into rounds and gently fry them in the soup cube, a little water and a little of  the Extra Virgin Olive Oil. 

Allow to cook over a low to medium heat until the onions are soft and the liquid has nearly evaporated. This should take about 30-35 minutes.

Beat the eggs with a little salt and pepper

(Aunt Mirella suggests  using a hand whisk ).

Mix the onions into the whisked eggs.

Heat up a little of the Extra Virgin Olive oil in a large non-stick frying pan and pour the eggs and onions in and  stir with a spatula so that it spreads evenly.

After about 7-8 minutes the eggs will start to cook. 

Take a large plate the size of your frying pan and slide the omelette onto it. Then slide the omelette back into the frying pan on the other side and allow to continue cooking for a further 7-8 minutes.

This is delicious either hot or cold served with a nice side salad.

 If you are going to serve it cold, make it in the morning , cover with a little film wrap and slice it when you are ready to serve.

It’s great to take cold on picnics, children will love it !!!